I made these little bacon and potato tots for my young ones the other day and they demolished the lot. Not only was that a great testimonial but they are easy and fun to make too.
- Make them in multiple batches as they freeze very well.
- You can spray them sparingly with oil and bake them if you prefer.
You will be:
- Making the mash
- Making the tots
- Cooking the tots
You will need:
- 4 cups potato and bacon mash
- 2 chicken eggs
- 1/2 cup plain white flour
- Enough panko flakes to coat the tots (bread crumbs will do but the result will not be as light and fluffy)
- herbs and spices to taste (I used some of my home-made Dried Garlic and cracked pepper)
- enough peanut oil for shallow frying
- 1 chef’s knife
- 1 chopping board
- 1 potato peeler
- 1 potato masher
- 1 deep fry pan
Making the mash
- Make your mashed potato (sans any milk or butter), slice the bacon (I used short-cut bacon) and mix everything together (use your own ratios).
Making the tots
- Whisk the two chicken eggs and add to the mash.
- Add the 1/2 cup of plain white flour to the mash and gently but thoroughly mix.
- Make little round balls with the mash mix and then roll them in the panko crumbs.
- Store any surplus tots on baking paper and freeze for next time (I use a multi layered container for easy splitting and thawing of the right amount for dinner).
Cooking the tots
- Heat a shallow amount of peanut oil in a deep pan.
- Cook the tots in small batches, turning mid way, until golden brown and the drain them on paper towel or a rack.
Serve them anyway you or your young ones will eat them. Personally I like a bit of tomato sauce and sour cream. You might even like to try my Home-made Creamy Aioli.
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